Athens Functional Medicine

Heirloom Carrot Hummus

2 pounds heirloom carrots
3 tablespoons fresh lemon juice
2 tablespoons avocado oil
1/4 cup water
1 teaspoon honey
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon chipotle chili powder
Kosher salt and pepper
1/4 cup (60 g) tahini
1 tablespoon sesame seeds (optional)

1. Peel the carrots and cut them into 1-inch pieces; you should have about 680 grams. Put them in a steamer basket. Fill the bottom of the pot with water and bring to a boil. Place steamer basket on top of pot, cover, and reduce heat to medium. Steam until tender and easily pierced with a fork, about 25 to 30 minutes.

2. Let the carrots cool for 10 minutes in the steamer basket. Process carrots, lemon juice, oil, water, honey, cumin, coriander, paprika, chile powder, and 1 1/2 teaspoon salt in food processor until completely smooth, about 2 minutes, scraping down sides of bowl as needed. Season with salt and pepper to taste.

3. Transfer hummus to serving bowl, cover with plastic wrap, and let sit at room temperature until flavors meld, about 30 minutes. Drizzle with a tiny bit of oil and sesame seeds, if using. Serve with celery sticks. (If necessary, stir 1 tablespoon warm water to loosen dip consistency before serving.) Per serving (1.5 oz): Fats & Oils: 1, ns Veg 0.5

Note: you could also add everything except tahini to slow cooker and cook on low for 5 hours. Add mixture to processor and blend until smooth. Add tahini and continue to process until smooth.

12/05/2018

This carrot hummus makes a great go-to dip in place of the traditional legume-based hummus. Great to dip celery, plantain chips, or Siete grain-free tortilla chips into!

Heirloom Carrot Hummus 2 pounds heirloom carrots 3 tablespoons fresh lemon juice 2 tablespoons avocado oil 1/4 cup water 1 teaspoon honey 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon coriander 1/2 teaspoon chipotle chili powder Kosher salt and pepper 1/4 cup (60 g) tahini 1 tablespoon sesame seeds (optional) 1. Peel the carrots and cut them into 1-inch pieces; you should have about 680 grams. Put them in a steamer basket. Fill the bottom of the pot with water and bring to a boil. Place steamer basket on top of pot, cover, and reduce heat to medium. Steam until tender and easily pierced with a fork, about 25 to 30 minutes. 2. Let the carrots cool for 10 minutes in the steamer basket. Process carrots, lemon juice, oil, water, honey, cumin, coriander, paprika, chile powder, and 1 1/2 teaspoon salt in food processor until completely smooth, about 2 minutes, scraping down sides of bowl as needed. Season with salt and pepper to taste. 3. Transfer hummus to serving bowl, cover with plastic wrap, and let sit at room temperature until flavors meld, about 30 minutes. Drizzle with a tiny bit of oil and sesame seeds, if using. Serve with celery sticks. (If necessary, stir 1 tablespoon warm water to loosen dip consistency before serving.) Per serving (1.5 oz): Fats & Oils: 1, ns Veg 0.5 Note: you could also add everything except tahini to slow cooker and cook on low for 5 hours. Add mixture to processor and blend until smooth. Add tahini and continue to process until smooth.

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http://www.athensfunctionalmedicine.com/

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545 Research Drive, Suite A
Athens, GA
30605

Athens Functional Medicine

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